Pan fried salmon with ratatouille

Kenny Atkinson pairs tender salmon with classic ratatouille for a healthy tasty dinner
By Kenny Atkinson
Pan fried salmon with ratatouille
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the salmon

  • 4x200 g salmon fillets, skinned
  • 60 ml rapeseed oil
  • lemon juice
  • butter
  • white pepper

For the ratatouille

  • 2 courgettes, diced into 2 cm pieces
  • 1 aubergine, diced into 2 cm pieces
  • 2 garlic cloves, finally chopped
  • 2 red onions, peeled and diced into 2 cm pieces
  • 1 red pepper, diced into 2 cm pieces
  • 1 yellow pepper, diced into 2 cm pieces
  • 150 ml rapeseed oil
  • 1 tsp tomato purée
  • 200 ml tomato juice
  • 10 large basil leaves
  • balsamic vinegar


1. For the salmon: Season the base of the salmon with a little salt. Using a non-stick pan add a little rapeseed oil and pan fry on a medium heat until golden - about 2 minutes. Add some butter and lemon juice, baste the fish with the pan juices, put a lid on and turn off the heat and steam the fish for a few minutes. Remove from the oven and finish with a little lemon juice & sea salt.

2. For the ratatouille: In a large hot pan add the oil, when hot add the aubergines, red onions, peppers, courgettes and garlic. Season with salt & pepper & cook for a few minutes. Add the tomato paste cook for another 1 minute.

3. Add the tomato juice, lightly simmer until the vegetables are cooked and the liquid has thickened. Check the seasoning and finish with freshly chopped basil, a little balsamic vinegar to taste and a drizzle of rapeseed oil.

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